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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
Filling
1 lb hot and spicy-flavored sausage links
1 cup chopped onion
14 oz uncooked large shrimp, shelled and de-veined
2 cups frozen thawed corn
Cornbread
2 cups Buttermilk Self-Rising Corn Meal Mix
1 1/3 cups milk
1/3 cup vegetable oil
1 tbsp seafood seasoning
2 large eggs, beaten
Piminento Mayonnaise Sauce
2 cups mayonnaise
2 oz chopped pimientos, undrained
3 tbsp chopped fresh chives
2 tbsp fresh lemon juice
1/8 tsp cracked black pepper
Preheat oven to 425. Cook sausage links in 10 1/2-inch cast iron skillet or ovenproof skillet over medium heat until thoroughly cooked, turning frequently. Remove from skillet; drain on paper towel. Cut sausage links into 1-inch pieces; place in large bowl. Set aside.
Cook onion in same skillet over medium-low heat until tender, stirring occasionally. Add cooked onion to sausage.
Heat same skillet over medium-high heat until hot. Add shrimp; cook and stir about 2 minutes or just until shrimp turn pink. Add cooked shrimp to sausage mixture; mix well. Stir in corn.
Combine all cornbread ingredients in medium bowl; stir until smooth. Spoon half of cornbread batter into same skillet; spread evenly over bottom. Spoon sausage-shrimp mixture over batter to within 1 inch of sides. Spoon remaining batter evenly over sausage-shrimp mixture, spreading batter to edges of skillet.
Bake 30 to 35 minutes or until golden brown. Let stand 15 minutes while making sauce.
Combine all sauce ingredients in small bowl; blend well. Cut cornbread into wedges. Serve topped with Pimiento Mayonnaise Sauce.
Serves 6-8
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COASTAL CAROLINA SKILLET SUPPER
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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
Filling
1 lb hot and spicy-flavored sausage links
1 cup chopped onion
14 oz uncooked large shrimp, shelled and de-veined
2 cups frozen thawed corn
Cornbread
2 cups Buttermilk Self-Rising Corn Meal Mix
1 1/3 cups milk
1/3 cup vegetable oil
1 tbsp seafood seasoning
2 large eggs, beaten
Piminento Mayonnaise Sauce
2 cups mayonnaise
2 oz chopped pimientos, undrained
3 tbsp chopped fresh chives
2 tbsp fresh lemon juice
1/8 tsp cracked black pepper
Preheat oven to 425. Cook sausage links in 10 1/2-inch cast iron skillet or ovenproof skillet over medium heat until thoroughly cooked, turning frequently. Remove from skillet; drain on paper towel. Cut sausage links into 1-inch pieces; place in large bowl. Set aside.
Cook onion in same skillet over medium-low heat until tender, stirring occasionally. Add cooked onion to sausage.
Heat same skillet over medium-high heat until hot. Add shrimp; cook and stir about 2 minutes or just until shrimp turn pink. Add cooked shrimp to sausage mixture; mix well. Stir in corn.
Combine all cornbread ingredients in medium bowl; stir until smooth. Spoon half of cornbread batter into same skillet; spread evenly over bottom. Spoon sausage-shrimp mixture over batter to within 1 inch of sides. Spoon remaining batter evenly over sausage-shrimp mixture, spreading batter to edges of skillet.
Bake 30 to 35 minutes or until golden brown. Let stand 15 minutes while making sauce.
Combine all sauce ingredients in small bowl; blend well. Cut cornbread into wedges. Serve topped with Pimiento Mayonnaise Sauce.
Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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